Cook rice following package directions, about 15 minutes. Meanwhile, bring a medium pot of lightly salted water to a boil; add snow peas and cook 4 minutes. Drain and toss with cooked rice, olive oil and cilantro.
Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Stir 4 tablespoons of the mixture into rice. Cover and refrigerate until ready to serve.
Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly coat grill rack with oil or nonstick cooking spray. Reserve 2 tablespoons of the apricot mixture. Brush remaining mixture on shrimp and grill 2 to 3 minutes per side or until cooked through.
Serve shrimp with rice and reserved sauce.
